It was April and we were in Paris.
Dining at Man Ray, then on to the Buddha Bar for fabulous people watching, music and champagne. It was our last night in Paris. We wanted to savour all Paris had to offer.
The night sky was fading as we wandered into an old bistro in the lst Arrondissment. This is the area where the citizens of the old market place of Les Halles worked 24 hours a day distributing food to every corner of Paris.
And this is where we ended our Paris adventure with bowls of onion soup. A gorgeous soup crowned with bread encrusted with rich, melted Gruyere cheese. We broke the crusty cheese toast and enthusiastically spooned the restorative soup until our bowls were empty.
My daughter and I looked at each other and in unison uttered that famous line “we’ll always have Paris”.
I came away from that tiny bistro with a new recipe for onion soup. Onion soup made with rich chicken stock. Using chicken stock lightens the soup and allows earthy onion flavour to sing.
Serve with a crisp, citrusy whites; Sancerre, Pouilly Fume
For this classic recipe click on FRENCH ONION SOUP and start slicing your onions and shedding your tears. It’s worth it. Bon Appetit!
Bel' Occhio 